New Mexican Succotash Chowder |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Adapted from _Lean Bean Cuisine_ - a creamy, spicy chowder that begs for a side of cornbread. Ingredients:
2 tablespoons butter |
2 tablespoons flour |
2 tablespoons oil |
1 large spanish onion, diced |
1 large bell pepper (red or green, diced) |
1 cup diced celery |
2 -3 garlic cloves, minced |
1 new mexico chile, roasted, peeled, seeded, chopped (or more to taste) |
4 cups vegetable stock |
3 cups sweet potatoes, chopped |
1 tablespoon paprika |
1 tablespoon cumin |
1 tablespoon oregano |
1 tablespoon thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups frozen green fordhook lima beans or 2 cups canned green fordhook lima beans, drained |
2 cups whole kernel corn (frozen and thawed or drained canned kernels) |
3 cups milk or 3 cups light cream |
Directions:
1. Roux - melt butter in a small skillet. Whisk in the flour. Stir mixture until it's light brown. Remove from heat.
2. Chowder:.
3. Saute onions, green pepper, garlic, celery, and chiles in oil for 7-10 minutes, until soft.
4. Add stock, potatoes, spices and simmer for 20 minutes.
5. Add lima beans, corn and milk. Return to low simmer for 10 minutes.
6. Whisk in reserved roux and simmer another 5 minutes.
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